Description

This Chicken Lasagna is a creamy and comforting twist on the classic lasagna. Made with tender shredded chicken, a rich white sauce, and layers of ricotta, mozzarella, and Parmesan cheese, this dish is perfect for a cozy dinner. If you’re looking for a white sauce lasagna recipe or an easy chicken lasagna, this is the ultimate go-to meal!

Ingredients

Units Scale

For the Chicken Filling:

2 cups cooked, shredded chicken (rotisserie works great)
2 tablespoons butter
3 garlic cloves, minced
1 small onion, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper

For the White Sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese

For Assembly:

12 lasagna noodles, cooked
1 1/2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

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Instructions

Prepare the Chicken Filling:
- Heat butter in a skillet over medium heat.
- Sauté onion and garlic until fragrant.
- Add shredded chicken, Italian seasoning, salt, and black pepper.
- Stir well and set aside.
Make the White Sauce:
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook for 1 minute, whisking continuously.
- Gradually whisk in milk and heavy cream, stirring constantly until thickened.
- Add salt, pepper, and Parmesan cheese. Remove from heat.
Prepare the Ricotta Mixture:
- In a bowl, mix ricotta cheese, egg, and ¼ cup Parmesan cheese.
Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of white sauce in a 9×13-inch baking dish.
- Add a layer of lasagna noodles.
- Spread ricotta mixture over the noodles.
- Add a layer of the chicken mixture.
- Sprinkle with mozzarella cheese and more white sauce.
- Repeat layers, finishing with white sauce and mozzarella on top.
Bake the Lasagna:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 10-15 minutes until golden and bubbly.
Serve:
- Let rest for 10 minutes before slicing.
- Garnish with fresh parsley.

Notes

For extra flavor, add sautéed mushrooms or spinach to the chicken mixture.
You can use shredded turkey instead of chicken for a variation.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a lighter version, substitute half-and-half for the heavy cream.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American